How to Make Almond Milk

While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself! This recipe allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s my go-to when I’m craving homemade dairy-free milk.

Instructions

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes

*Nutrition information is a rough estimate for 1/2 cup of 10 total servings calculated with 5 cups of water, no additional add-ins and the remaining almond pulp nutritional content subtracted. *This is not my original recipe but my take on many almond milk recipes I've found and tested.*Recipe makes ~5 cups almond milk.

I followed the recipe exactly and added the two dates. I’m soooo thankful it came out perfectly. I used a nutbag from Amazon. This is so much less expensive and I’m adding it to my zero waste arsenal. I appreciate this recipe very much 😊

This recipe was so easy! I’ve never liked almond milk from the store and was tired of buying the expensive kind without additives. I followed the overnight recipe and added two dates and used a nut bag I got on Amazon. I was so pleased that I drank a celebratory cup. This is a great way to journey into zero waste as well. Thank you for this recipe.

I have not made this yet but i want to. I noticed in someone’s comments that their almond milk went sour and you said it sounds like the blender, strainer or bottle milk went into was not sterilized? How would you sterilize all of these?

This recipe is great, thank you! I am putting the initial transfer from the blender onto a strainer to get the big pieces out. Then I put it all through a cheesecloth and squeeze. And I only used 3 cups of water. Not sure what my yield was. I do have a question…. I would like to know the calories and nutrients of JUST the expressed almonds, since the other ingredients will vary each time I make it. And it will vary depending on how much water you use, and how hard you work to express the liquid. Is there any way to figure this? Thank you!

Hi Kate, so glad you enjoy this recipe! Unfortunately, we aren’t sure of a way to calculate that without doing a formal science experiment on a specific batch of almond milk. Some fiber, calories, and other nutrients will be lost in the process, but we don’t know the specifics.

I’ve made this recipe twice now, and it’s my favorite almond milk. The first time I toasted my raw almond lightly and did the quick soak method (cover by a bit with boiling water and wait two hours), and it was AMAZING. This time I did not toast them and soaked them overnight. Both times I used the vanilla. FABULOUS. This is now my go-to recipe for almond milk. I even used it in a batch of overnight oats for a potluck and people wondered what I’d done to make them so good; I must admit I used a half a teaspoon of maple syrup in the mix (1/2 c old fashioned oats, 1/2 c this vanilla oat milk, 1/2 tsp maple syrup, mix it up in a jar, refrigerate overnight, and serve with mixed fruit), but it was the milk that make it so yummy. Thank you for your wonder recipe. I will definitely be making this again and again.

Thanks so much for the lovely review, Cynthia. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

I made this on Sunday evening and it tasted legitimately so good, it was so much better than store bought.
Yesterday I transferred it into a new bottle and this morning I tried to drink it but it was sour. I attempted to shake it cause the almond was separated from the water but it has really go sour and I don’t know why

Hi Chiara, we are glad you enjoyed it! It sounds like either the blender, nut milk bag, or container the almond milk was stored in might not have been sterilized. It should last for about a week. Hope that helps!

I’m wanting to make, probably your almond milk, but maybe your oat milk, who knows, maybe both 😂
In the nutrition content I didn’t see anything about calcium, I have osteopenia, so really need to make sure I’m getting enough calcium. Do you know how much they would contain without any sweeteners? (Roughly) or is there something I should be adding into them.
Same with your coconut yogurt, would I need to add anything to it for calcium, if so what do you recceomend?

Hi Shannon, A 1/2 cup serving would have about 20-30 mg of calcium. Hope that helps! It would be best to refer to your nutritionist about specifics for adding calcium supplementation to your non-dairy milk or yogurt.

Less water makes it creamier for coffee…the best coffee experience ever. For coffee forget salt, Vanilla, or anything but almonds. And you can use the left over fiber for protein shakes, as some nutrition is left behind.

I love milk , I have no problem consuming it and do not find almond is a substitute for me . However my spouse does so I was very happy finding this recipe. I made it last night.I used one less cup of water and added a teaspoon of coconut oil. I did not strain the mixture because am using it in oats for my spouse. He loved it. I tasted it and it tasted good because I like almonds. But I will stick to using milk in my oats and almond milk for my spouse. Wife happy, husband happy. Thanks for the recipe

A strainer for greek yogurt should work fine as long as it’s one of the cloth ones. The metal would probably be ok too, but you’d have to do the same as with the yogurt, leave it in the frig you finish straining.

Cost efficient is one factor but I’m in it for the reduced packaging! Plus you’re combining things that naturally don’t need packaging (almonds, dates, H20) and making a fresh beverage rather than drinking something that’s been sitting on the shelf for months. Breaks my hear to costantly toss out the boxes and bottles! Homemade power :)

Haven’t tried this but have made nut “milks” in the past. One suggestion I read somewhere, which is cheap and successful, is to use the strainers painters (house painters) use to strain paint. Elasticated around the edge, so you can drape it over a bowl – just don’t plop the “milk” into it too fast though, do it slowly. Once it’s all in there, gather up the strainer and squeeze out all the liquid. Works well.

I am addicted, haha! I do not even separate it, when it is almost gone I use the settled portion in a smoothie or on oatmeal. I always liked cows milk prior to going vegan but this tastes soooooo much better to me; creamy with the almond aftertaste. YUMMY.

I soak the almonds in water to soften them. I then simply take the almonds and add new water and blend in a blender for a minute. I don’t mind any almond pieces that are still in the liquid, I usually don’t even notice any. I don’t add salt because I want to keep my blood pressure low.

The recipe was perfect. I was very surprised at how almonds taste after they are soaked, it had a delicious satisfying texture. However, i added chia seeds and extra dates just to be different. Thanks for this recipe.

Hi Dana,
Im a big fan of your blog! I made this almond milk recepie and it turned out pretty good. Quick question though, do you suggest a certain type of almonds for best results? Do you have a favorite brand??
Jackie :)

I needed almond milk and I had a big bag of almonds in my fridge. I looked for a recipe and came upon yours, so I made it. I did the quick soak method and used 2 cups of hot water from my Keurig. I covered the bowl with a small baking sheet but anything could’ve worked, I’m sure. Also, I only used 3 cups of filtered water (from my fridge dispenser). I did not have a nut milk bag so I looked up alternate things I could use. On another site, someone mentioned that they used a clean bandana so that is exactly what I used. I added a dash of sea salt and 1 tsp of vanilla extract. The milk tastes DELICIOUS! So much better than store bought! Thanks for your recipe!

Sorry someone help me. I think I’m doing something wrong because when I make it smells funny? The almonds do after soaking.. do I need special water? Do they need to soak in fridge? It’s been really hot.

Hallo Dana,
terrific website – thanks a million for all these goodies! I enjoy your writing so much.
I see you have now a Hurom juicer, exactly like mine, and was wondering if you have made almond milk in a juicer instead of blending+straining.
Thank you!

I made this today with 3 cups of water, two dates and a splash of vanilla. I didn’t think I could use up 5 cups on almond milk before it spoiled and I wanted it a bit thicker. I used a nut bag which worked great, reusable and easily cleaned. I’ll probably forgo the dates and vanilla next time so I can taste more of the almond goodness.

Planning on making this ASAP :) Is it possible to make forified milk i.e. to add vitamin D, calcium and maybe vitamin B12 to the mix? And how long does the milk keep for in an airtight refrigerated condition?

Hi Freya! We have not tried adding vitamins to it and cannot say for sure how that would work. Report back if you give it a try! The milk will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate. Good luck!

Followed measurements & instructions and it came out perfect,! It’s really is easy and tasty! I used 4.5 cups to make it Miller with one date and the kids LOVED it!Although buying from the store is cheaper knowing what goes into the almond milk is priceless!

Marisol, you can also try this with other nuts and even hemp hearts. Find what nut is most economical for you if you wish to continue to make the milk at home. Almonds are expensive, which is such a bummer.

Hello. I just done making this. And i used agave as the sweetener. I soaked my raw organic almonds over night. And somehow the result of milk smell funny. So i cooked the milk in a very low temp. And the funny smell is still there. Is it normal to smell that way? And is ot okey to cook the almond milk? Thank you for the response.

Hey! When I was there, the Vitamix E320 was on sale for $300 ($50 off). That sale ended though. The other vitamix models were not on sale. I guess I would say pay attention to their monthly sale flyers. I ended up with a Blendtec because it came with the nut twister jar that was valued at $129 on it’s own, and the Blendtec is much easier to store in small kitchens. Regular price, the Vitamix E320 and Blendtec total blender are the same price but for the nut twister jar that Blendtec comes with.

I stood in the Costco aisle agonizing over a vitamix or blend tec. after all my research I finally took a leap of faith to get a blend tec. imagine my joy when you linked to the exact blender I bought! phew!!!!! Your almond milk will be the first thing I make in my new blender :) I am so beyond excited. It’s a little nerdy unreal.

Oh my gosh! This is fantastic!
I have been drinking store bought almond milk for years. Although I’ve been told making your own was much tastier and super easy but I never believed it.. I mean its so easy to just buy it! I was so wrong! Making your own is SO much tastier and healthier. With two lattes a day this recipe last me 2-3 days max. I love that I can whip it up in 2 hours (when using boiling water and putting the almonds in a glass container with lid to retain heat).
Thanks again for a great recipe! I’m obsessed with your blog and how flavourful and simple your recipes are. You’re the best!

Goldie, you do not have to use salt at all – you actually don’t need to use any other ingredients other than almonds and water if you don’t want to. The use of salt isn’t important, but if you are following the recipe, I would recommend sea salt and not iodized salt. Sea salt is typically salt in it purest form, right from the sea!

The almost should be soaked for, I would say, at least four hours. However, if you have an excellent, high powered blender, soaking for an hour or so in BOILING water will suffice. Some blenders just won’t chop up the almonds well if you haven’t invested in a great blender. So, if you have a “crappy” blender, the longer soaked, the better. I always soak my almonds (or any nut for that matter).

Hey Dana,
I follow you on Instagram (minimalistbaker and minimalistdana) and I just want to let you know that I appreciate what you do and the way in which you do it. Your formatting is beautiful and the way you go about sharing your life is too. You are so thorough and help many people with your kitchen expertise. You inspire me each day to make one of your recipes. I am herbivorous and only eat what comes from the Earth and can be made from scratch, so your website is perfect for me: gluten-free, and plant-based. I am trying to get away from consuming additives of any type, and you really make me feel as if I can really achieve that goal, while still loving to eat what I make. I just wanted to let you know how I feel, because this almond milk recipe is the easiest and most straightforward that I’ve seen to date (and thank you for sharing what tools you use to make things, like this nut milk bag). I will be ordering the bag and making this recipe as soon as I can.
With Love,
Hayley

I put less water in the blender (approx 3 cups) so it would be a little thicker and use it as a coffee creamer. You can add your favorite flavor(s) if you want to during the blending process. Very delicious alternative.

How do you put keep your almond milk from separating. Not that big of a deal Bc I just shake it and its back together. But just seeing if it’s something I’m doing wrong or just naturally what happens. THanks

I have been following you for awhile now and absolutely am a huge fan. I have made/ switched up plenty of your recipes in the past, but by far my favorite are the yougurt (make 3 successful batches) and now the almond milk recipe. Your recipes have everything I am looking for and not everything in them. Simple, clean, whole and eco friendly. Thank you for your work and inspiration!

I’ve made this twice, and it’s fantastic. I plan on making this every week, and it’s so easy. I used tap water, and I did one batch by soaking the almonds over night and another batch in boiling water for two hours (both batches turned out the same). One batch I also used 1.5 cups of almonds and 7.5 cups of water to give us a little more for cooking.

I recently also made Dana’s vegan chocolate ice cream (which is truly phenomenal). I kept some of the chilled base, added it to a blender with the almond milk, and made my 5 year old chocolate milk, which blew her mind.

Also, making almond meal with the pulp is easy! I take the pulp (what’s left over after straining out the almond milk), spread it on a cookie sheet, and bake it in the oven for two hours at 170 (I take it out a few times and stir it to break it up and make sure it doesn’t stick). Then, I grind it in a food processor for a bit until it’s fine (not as fine as coconut flour, but it’s definitely almond meal). I plan on using it in recipes that call for almond meal (Dana’s Almond Meal Cookies with Chocolate Chips and Coconut recipe will be what I make next.) So, I get almond milk and free almond meal that I can use to cook. Yay! Let me know if anyone has actually cooked with the almond meal and I’ll do the same!

Made this!! And it’s expectacular. Did the soaking of the almonds for two days. Then put almonds in blender along with two cups of water. All I know I’ve been having rich creamy almond milk. The best!!! I decided. It use any of the other recommended stuff because I simply wanted almond milk for my coffee hehehe. Definitely recommend this recipe.

Made this and it’s awesome. I soaked the almonds over night and left the skins on while blending. I followed the 1 cup almonds to 5 cup water ratio (i just used tap water). I left my blender on for 4 minutes. After straining, I spread the pulp on a baking sheet and baked at 170 for 2 hours until dried. I then pulsed the pulp in a food processor to make almond meal (I could have blended longer for almond flour). I’ll use that to make Dana’s Almond Meal Cookies with Chocolate Chips and Coconut
cookies. Will definitely make this every week and thanks Dana!

Good Afternoon,
I would like to copy and paste the recipe for vanilla almond milk and am unable to copy. Is this a policy of yours. It just makes it easier to make. I also signed up for your emails and very much appreciate healthy choices and I am vegan so I am thrilled with your vegan recipes!

So easy and SO delicious. I did slip off the almond skins before I blended them with the water, but next time Ill try without doing and see if there is much difference. I only have Magic Bullet blender, so I had to blend in increments, but it worked fine – and the taste – so fresh! I can’t imagine ever buying store bought again. Thank you for posting!

Hello from rural Nevada…
I just made this for the first time but only had half a cup almonds left, so I added a half cup of cashews and it turned out so yummy!!! I’m having it with my cereal right now.
Thank you so much for sharing the recipe.
I love that it’s simple and quick to do this myself instead of having to dash to the store just for milk.
Peace,
Heidi

Hi Mark, it varies from batch to batch- depending on a variety of factors such as the temperature of your fridge, sterilization of equipment, and freshness of ingredients. We find it lasts an average of about 5 days.

Dana,
For your readers – I make almond milk every week. When I want a nice warm drink in the evening. I warm a cup of almond milk for about 5 minutes on the stove. Don’t boil – – but warm until a fine white foam begins to spread across the top of the milk. Stir constantly but gently and pretty soon the milk begins to thicken. It will slightly coat the back of a spoon. Remove from heat and flavor as you like. This warming also produces a slight froth. Its true that warming the milk defeats the purpose of the “raw” almonds used but hey, when you want a yummy, creamy and satisfying drink try it.

Hi Dana,
I feel fortunate to have found your almond milk recipe. I’ve been purchasing Silk brand for a long time, and thoes 10+ ingredients were really starting to bug me, specially the gum ingredients. Anyhow, I decided to make my own almond milk, and after coming across your recipe I made it in my Vitamix.

This recipe is a great swap for me. It taste good and now I know exactly what’s in my milk. And I love how it’s still thick and creamy. I thought it was going to be less creamy without the gum ingredients that Silk brand adds to thier milks, but it wasn’t! And a other great thing is that it froths well with my electric whip.

Thanks to you I now get to have clean and great tasting matcha latte every morning.

I send you a big thank you hug! ❤

Note: I used splenda and no salt

P.S. I have never left a comment on a blog or recipe before, but you deserve your five stars. I’ll be looking for more of your recipes.

How did you estimate the nutritional information for this recipe? I love making almond milk but I am always wandering how much fat it contains as I don’t really know how much fat/protein/carbs remain in the strained pulp..

Thank you! I’m so tired of buying stuff with added crap that I’ve been searching for ways to make my own. This is so easy! I use a paint straining bag (wash prior to use!) to strain my homemade yogurt (I like really thick “Greek” yogurt) and it works great as a nut milk bag as well. The bags come in packs of 2 and are around $5 @ Home Depot or Lowe’s.
This homemade almond milk tastes much better than the stuff in the plastic jug from the grocery and I love that I control what goes in it!

I just wanna mention something important about almond milk. Some doctors will say to avoid it if you have issues with thyroid because it’s not good for it. in that case just heat the almond in low heat as possible after soaking it in water,google the safest way to do it, this helps with removing the unwanted natural chemical elements that will have a bad effect on thyroids. just a small note to people who have issues with thyroids like me. great blog and recipes Dana.

I took the one cup literally meaning 8oz of almonds (I initially found the recipe on another site), and 112 grams is approximately 4. According to your recipe and if I use the 8oz, that’s going to make 10 cups of almond milk which I just don’t think I’ll be able to drink within a few days. Can the soaked almonds or the milk (or both) be frozen? My guess would be yes considering it’s just water and almonds but I don’t want to waste anything and I’d rather be safe than sorry.

Also, regarding the leftover almonds after being pulverized, can they be dehydrated and made into a powder or would the residual oils (if any) prevent this?

hi dana. yours is the BEST, almond milk! I will never buy commercial again. It is all i drink besides evian water.
is there anything that i can do to keep my milk 4 days like you suggest?
Mine is sour withing 2 days, i do soak my almonds at room temp over night, but other than
that i don’t know what else i could change.

One use for leftover almond pulp. First blend the almonds for long time while making the almond milk. Second. strain the pulp. Third, add a little salt and enough almond milk to make a firm cream cheese texture. Then put in 80 – 90 degrees to ferment for 12 to 24 hours. Comes out like a vegan cream cheese spread. Can also mix in a little powdered vegan probiotics or vegan yogurt or sour cream etc. to it before fermenting. Great in cheesecake.

Hello, I just found your blog! I can’t wait to check out more of it. Its been a long while since I’ve made almond milk so I googled to double check on the average of added water that most recipes called for and came across your recipe. I just wanted to mention that I found that coconut oil helps to emulsify and there is a nice froth for that very first cup of Joe right after making the milk. I also make my milk with my slow masticating juicer. Then I pour it through a strainer a couple of times to remove the pulp. I realized today if I only mixed 2 cups of water with nuts through the juicer, then straining would be quicker. So after straining, I then added 3 more cups of water, then put through blender with vanilla, coconut oil, etc.

Hi Dana,
Do I discard the soaking water? Should I use distilled water?
Thanks .
Just made your kale sweat potato curry tonight and it’s absolute fabulous! I took your advice and really loaded up on spice.
Do you have recipes for golden milk?
Thank you,
Lisa

Why drain off the almond soaking water? Why not use it in the recipe? I sweeten with added Sweet Leaf Stevia bought online in English Toffee flavor. I also like a bit of vanilla. Vitamix everything with fresh tumeric and ginger root (ground if not fresh available) and strain. Then I utilizes empty saved Kombucha glass bottles to store for ALMO storage. If you added ground chia or hemp and double strain, it thickens it nicely. Lovely color–creamy and healthy with a woodsy/toffee/ginger/vanilla /nutty flavor.

Soon, pecans will be ready to harvest. Looking forward to trying this as “milk”. I wonder how lightly roasting the almonds or pecans will effect end taste? Has anyone tried that?

I didn’t see this recipe until I got your cookbook (best day ever) and I’m so happy with it! I just tried it in some chai tea and it’s the best tea I’ve ever had. Store bought almond milk never actually tastes like almonds but this light, nutty milk has the perfect amount of almond tastiness to it. Thank you, as always

I love almond milk, as well as this recipe! I was just wondering how long I can store it in the fridge though? Usually I try to make enough almond milk for the weekday but on the 5th day it doesn’t seem as fresh anymore? I wonder if mine went bad =/ Thanks!

i have posted similar comment to dana, have not heard anything. you are doing better than i.
mine only lasts 2 -3 days. i wonder if my issue is because i soak my almonds at room temp over
night instead of refrigerator. i will try the frig method this weekend when i make another
batch. what is your process??

Definitely going to try this at the weekend. So excited.
Just wondering how you approximately worked out the nutritional value? As I am probably going to leave out the dates wanted to know how the nutritional values would differ

Thank you so much for this recipe. I’ve been making my own almond milk for six months now. I tend to make half the amount each time as it doesn’t keep so long as commercially made milk. With such a great creamy taste, I don’t think I could ever go back to shop bought milk. Thank you once again.
Angela from the UK.

I tried this technique yesterday and let me tell you this was amazing! I live in France and almond milk is not a thing (yet at least) so it is very expensive and you can only find it in selected stores..but you can find raw almonds everywhere!
I also love your bottle with the French writting..
I have a blog (written in English) and I’m including this how to in my weekly favorites this week for sure!
xx
Mathilde

Hi Dana! Thanks so much for this recipe!! I’m really enjoying making it and tweaking it slightly to my own needs for various occasions. I was wondering, how did you calculate the nutrition information for it considering the almond pulp is removed? Thankd again for all you do, I wouldn’t be surviving college without you and your blog!

I’ve started making this WEEKLY. I haven’t yet found a great recipe for my almond meal though, so it’s been going in the bin… hoping to find something before the latest batch goes south!

I find the more sugars I add (i.e. more dates vs none), the faster and more intensely the milk turns sour. I cannot wait to try the strawberry version!

Skinning the almonds seems to make little to no difference in the milk, but my almond meal is a nice, pure white color which might be better for baking/using later. The nut milk bag has changed my life!

LOVE this! I had been putting off trying to make this from another recipe, then started exploring your blog and tried it with the vanilla and sea salt – awesome, and so much better than store-bought. Plus, I dried out the leftover meal and made your almond-banana muffins with it – also yummy. Thanks for all the new recipes to explore!

I made this for the first time last week and LOVED it! Have been dairy-free for almost a year, and the shop-bought almond milk is a bit too sweet and slimy for my taste. This was relish, especially in coffee.

What I’d love to have is a recipe for crackers, using the almond pulp. I didn’t really know what to do with it…xo))

hi!
everytime i make this milk it separates & a large goo of almond gets at the top while the water hangs out at the bottom.
Do you have any tips to avoid this.
Confession: I usually use 1 cup almond to 3 cups water.
Do you think the thickness is messing me up?

Hi Dana, I’m absolutely in love with your blog. You’re such an inspiration to me. In the town’s grocery stores they don’t sell almond milk or any plant milk any more so I need to check alternatives. Definitely going to try out your recipe. But how do you deal with the calcium intake? Because this is really concerning me when thinking about making plant milk on my own.. Love, Kathi

Hi, Teresa, I’m a nutrition student, so I thought I’d help you out on your question about calcium. If you are worried about calcium intakes, you can certainly continue to drink fortified plant milks or other fortified foods (such as cereals), but you could also look to natural plant sources of calcium to get your daily needs. Try incorporating broccoli, bok choy, and/or tofu into your daily meal plan to meet your needs. Tofu is great source of calcium because it is made with calcium sulfate. Also make sure you are meeting your Vitamin D requirements to ensure proper and optimal absorption of calcium. Hope that helps!

Broccoli & bok choy are good sources of calcium, but I’ve read in a number of places that unfermented soy isn’t so good for us. Tofu, which seems like it’s fermented, actually isn’t, so according to all I’ve read, it should be avoided or at least minimized. (Lots of websites talk about the problems with soy. You can check out Dr. Mercola as one example.) Tempe is made from fermented soybeans, but it’s harder to find. I don’t know anything about whether it’s a good source of calcium.

Hey Teresa, I know I’m a bit late. I’ve talked to some nutritionists with completed degrees and they said One cup of almond milk provides almost 50% of your daily calcium needs. If you are worried about too much calcium, drink a spoonful of apple cider vinegar (in 4–8oz of water, NOT By itself) so your body can properly metabolize and use the calcium so it doesn’t cause issues.

Just discovered your blog and already love it! Made this almond milk for the first time today and was so surprised by how easy it was and how good i tasted. I was just wondering how you use the pulp in other recipes as you mentiond crackers? :)

If you dehydrate the pulp (in oven lowest setting or dehydrator) and then put it in food processor (or dry bucket of Vitamix blender) you make Almond flour! And around here it is really expensive, so this is a no brainer!

Hello Dana! I love your blog :)
Do you have any tips about frothing homemade almond milk? It doesn’t really work, so I was thinking… what if I add a pinch of soya lecitin or another natural thickener? Have you ever tried experimenting for cappuccino? Grazie, from Italy!

Great Question… Ciao Italia ! I am almost sure that the fat in regular milk and cream is what allows it to froth. So I think your idea is a good one- Please post back and let us all know what you discovered. Would love to know for my Cappuccinos

I make my own almond milk almost every other day but as well as the almonds I also add 1/4 C hemp hearts and 1/4 C unsweetened coconut. After I’ve strained my milk I put it back in the vitamix and blend for a few seconds for a super frothy drink. Yum!

Hi I just read a question on your blog page about how to best froth the almond milk… In the UK we have a shop called IKEA. They sell hand held wee battery operated whisks that are specially designed for frothing up milk. They are cheap and work amazingly well. The end of the whisk head is no larger than your index finger nail… Hope this helps. Amazon probably sell them too, Look for milk frothing battery operated whisk :-) I use mine for matcha green tea latte x

Mine froths up lovely using this tool…. Maybe your almond milk is too watery? (if you think about it, water won’t ever froth) Try making it stronger. ie. more almonds, less water. Just a thought.
Hope you get the results you are looking for. x

Yes, there are lots of recipes online for using almond flour. However the quickest way is to put several big globs (“big” spoonfulls) of almond butter and however much water is desired into a Vitamix.

For comparison, if making almond milk from whole almonds, you have the choice of sitting there popping off all those skins one at a time to get really white milk, or leaving the skins on and getting a more “ecru”-colored milk with brown flecks in it. Neither is “bad”: it just depends on your preference.

One reason I make homemade almond milk is to avoid sweeteners. I have found that the taste of plain almond milk has a bit of an “edge” to it, but by adding a tiny pinch of Celtic salt and a little bit of coconut water “smooths out” the flavor.

Hi Dana, I just made the almond milk and am so glad I did. It feels so good to know that I made it all my myself and by doing so it feels much more real!! I love all your recipes and I am a vegan so your website has definitely saved me more then a few times in the cooking department, xo a big fan.

Tried using thin sliced almonds because I had an excess when moving the almonds from a bag to container and figured, why not give it a try. After soaking, I poured them into my home blender and added 2 cups of water because that’s all the room I had. Blended for awhile. Took a quick slip before draining and it seemed watery. Later I will run the blender some more an drain. Any suggestions other than whole almonds?

Hi Dana! First off, I absolutely adore your blog- it is a wonderful resource that I can use to find healthier ways of eating. I was wondering abound your instruction saying that you can flavor your milk to be strawberry or banana- how do you do that? Thank you!

Sure! For banana, add half a ripe banana, blend and strain per usual. Add more for a more intense flavor.
For strawberry, add 1 cup ripe strawberries, blend and strain per usual. Sweeten as needed with dates.
Enjoy!